Directions

1. Slice the cheese thinly. Cut a slit into the side of each veal chop to create a pocket. Stuff the pockets with the cheese.

2. Place the chops on a flat surface and press the top and bottom together.

Seal the edges by beating hard with a heavy knife or possibly mallet. Season lightly with the salt and pepper.

3. Dredge the chops in the flour, dip in the beaten egg, and coat with the bread crumbs. Heat the butter in a heavy skillet or possibly saute/fry pan. Add in the chops and saute/fry about 15 min or possibly till golden on both sides.

4. Serve piping warm, surrounded by the lemon wedges and garnished, if you like, with a few parsley sprigs.

Note: For this dish, you must obtainVal d'Aosta fontina. The Swiss variety won't be the same.